Instructions

For the Buddha Bowl:

Preheat oven to 400 degrees F.
In a large mixing bowl, toss butternut squash, apples and chickpeas with 1 tablespoon olive oil, maple syrup, cinnamon, nutmeg and 1/4 teaspoon salt.
Transfer to a large parchment-lined baking sheet and roast for 30-35 minutes, or until squash and apples are tender and chickpeas are crispy, tossing halfway through.
Cook 2 cups quinoa according to package instructions.
Add kale to the large mixing bowl and toss with remaining olive oil and salt. Transfer to a baking sheet and spread kale out in a single layer. Bake for 10 minutes, or until the edges of the leaves are slightly browned but still mostly green.
Divide quinoa evenly between bowls. Add chickpeas, squash, apples and kale. Drizzle cashew apple cider dressing over top and sprinkle with pumpkin seeds.

For the Cashew Apple Cider Dressing:

In a high-speed blender or food processor, blend or pulse all ingredients together until smooth and creamy. Drizzle over fall harvest buddha bowls.